Use the same pan & the same oil you fried the chicken pieces. De-glazing the pan while cooking the rest of the recipe will enhance flavors. Add some more oil if need be.
Set the skillet over medium heat & throw in the cumin seeds, dired hwole red chili & the bay leaves in the hot oil. Allow them to sizzle for a few seconds.
Throw in the chopped onions & fry until translucent & lightly golden. Add salt at this stage , it will get the onions done fast.
Next, throw in the chopped tomatoes and fry until they become mushy.
It's time to add the spices - paprika or kashimiri red chili powder, cumin & coriander powder. Saute until the raw smell disappears, the masala becomes nice & fragrant & oil begins to ooze out. You'll notice that the masala will slowly change color at this stage & begin to darken. It's a good sign.
Add the home-made coarsely ground Kadai masala & the ginger juliennes. Mix & saute well until fragrant.
Now, add the fried chicken pieces & bhuna (saute) well with the masala.
Add the chopped bell peppers & the pearl onions & mix. You don't need to saute much if you love crunchy capsicums in the gravy. The bell peppers will get slightly cooked in the residual heat. But if you prefer soft & well cooked capsicums than, saute for 1-2 mins more.
Garnish with kasturi methi or dry fenugreek leaves, sprinkle garam masala powder, add some more kadai masala powder & throw in some ginger juliennes. Mix every well for about 1 min or so.
Turn off the heat & serve hot. Enjoy!